Barley salad with asparagus, edamames and goat cheese

  • Preparation 30 min
  • Cooking 40 min
  • Servings 4
  • Freezing I do not suggest



  • 1 1/2 cup pearl barley
  • About 3 cups vegetable broth
  • 1/2 cup frozen shelled soybeans (edamame), thawed
  • 1 pack baby asparagus, tails removed and cut in 3-4 cm chunks (about 2 cups)
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • Zest from 1 lemon + juice from 1/2
  • 1 tablespoon white wine
  • 10 fresh mint leaves, finely chopped
  • 10 fresh basil leaves, finely chopped
  • 120 g unripened soft goat cheese, crumbled
  • Salt and ground pepper



  • In a sauce pan at medium heat, add barley and broth then stir. Cover, bring to a boil and reduce to low heat. Cook for about 35 minutes or until barley is al dente. Rince at warm water, drain well and pour in a big salad bowl. Set aside.
  • In a medium skillet at medium-high heat, melt butter with olive oil. Add the asparagus, edamames and lemon zest then cook for 2-3 minutes while stirring. Season with salt and pepper Add the white wine, stir and continue cooking 2-3 minutes to reduce dry the wine. Remove from heat and let cool down 5 minutes. Pour with the cooked barley.
  • Add the fresh herbs, lemon juice, a drizzle of olive oil, season with salt and pepper then toss well. Add the 3/4 of the goat cheese and toss gently. Serve in a big plate and add the rest of the goat cheese on top!